Combine water, fish bones, onion, celery, carrot, and salt in 4-quart saucepan. Bring to a boil; reduce heat, cover, and let simmer for 15 minutes. Strain. Heat oil in small skillet. Add onions; sauté until tender, 3 to 5 minutes. Cool.

In a bowl, combine fish, sautéed onions, egg, salt, pepper, lemon juice, sugar, and water blended with potato starch. Shape into 5 or 6 oblongs. Arrange a strip of fish skin around center, if desired. Gently place fish oblongs, one at a time, into fish stock. Gently shake pan to arrange fish. Let simmer, covered, for 1-1/4 hours. Remove fish with slotted spoon to dish. Cover and refrigerate fish and stock separately. To serve, arrange gefilte fish on lettuce. Garnish with carrot curls. Serve with Beet Horseradish. Makes 5 to 6 servings.

In a food processor, shred beets. Finely shred horseradish. Turn into bowl. Add vinegar, oil, salt, and sugar. Taste and adjust seasoning. Before serving, cover and let stand at room temperature for 2 hours, to mellow flavors. Store in refrigerator. It keeps well several weeks. Makes 1-1/2 cups.

Pluck pinfeathers, rinse chicken, and pat dry. In small bowl, combine rosemary, thyme, and pepper. Sprinkle some herb mixture into cavities. Place lemon, onion, and parsley in body cavity. Truss chicken. Rub with olive oil, then sprinkle with herb mixture.

Place chicken breast down on rack in shallow roasting pan. Roast at 425° for 15 minutes. Turn and roast 15 minutes longer. Meanwhile, cut a 1/4-inch band from around middle of each potato. Cook in boiling water for 5 minutes. Drain; coat with olive oil and remaining herb mixture. Place potatoes in pan with chicken. Continue roasting at 400° for 1 hour, or until juices run clear and potatoes are tender.

Remove potatoes. Tilt chicken to release juices into pan, then remove chicken to a platter to keep warm. Stir pan juices to release browned bits. Skim and discard fat. Add chicken broth and potato starch mixture. Cook and stir until thickened. Carve chicken; serve with potatoes and gravy. Makes 4 to 5 servings.

In a large bowl, combine 1 cup sugar, potato starch, and 1/2 teaspoon cinnamon. Toss rhubarb and strawberries with sugar mixture. Turn into shallow 1-1/2 quart baking dish. In another bowl, rub matzoh meal with remaining sugar, margarine, and remaining cinnamon, until fine crumbs form. Squeeze to form small lumps. Sprinkle over rhubarb. Bake at 375° for approximately 45 minutes, until bubbly and top is golden brown. Let cool 15 minutes. Spoon into bowls. Makes 6 to 8 servings.

Meatballs

Matzoh Balls

Fresh Tomato Sauce

In mixing bowl, combine meat with onion, egg, matzoh meal, oregano, salt, and pepper. Blend well. Shape into 12 to 14 balls. Place in shallow baking pan. Bake at 400° for 20 minutes. Beat egg yolks until thick and lemon-colored. Blend in chicken fat, water, and seasonings. Beat egg whites until stiff but not dry, and fold into yolks. Gently fold in matzoh meal.

Refrigerate 1 hour. Shape 12 matzoh balls, wetting hands to prevent sticking. Drop into boiling salted water. Cover and cook for 45 minutes.

In Dutch oven, heat 2 tablespoons of the oil. Add mushrooms; sauté until tender. Remove and set aside. Heat remaining oil. Add onion; sauté until tender. Add tomatoes, parsley, oregano, salt, and pepper. Bring to a simmer. Cook 15 minutes. Add meatballs. Cover and cook 30 minutes. Drain matzoh balls and add to stew. Add reserved mushrooms, cover, and cook 15 minutes longer.

Remove meatballs and matzoh balls. If the sauce is too thin, combine potato starch and water. Add to sauce; cook and stir until slightly thickened. Return meatballs and matzoh balls. Garnish with parsley. Makes 6 servings.

Pierce eggplant all over with a long fork. Place eggplant in ridged iron skillet, heated smoking hot. Grill, turning occasionally, until soft and blackened, about 30 minutes. Place on cutting board; let cool slightly, then peel. Let stand 2 hours to drain, or squeeze lightly to remove excess liquid. Chop eggplant finely; blend in onion, oil, salt, and pepper. To serve, mound on tomatoes. Makes about 2 cups.

Place one quarter of the spinach on each sheet of foil and top with a salmon fillet. Season. Add one-quarter of the remaining ingredients to each. Fold foil over filling, folding several times, then crease and seal edge. Double fold ends of packet. Place seam down on baking sheet.

Bake at 400° for 15 to 20 minutes. To serve, open and discard foil. Arrange fish and vegetables on plates. Makes 4 servings.

(Gebrukts)

In medium bowl, beat eggs with salt, sugar, and pepper. Stir in zucchini and green onion. Add enough matzoh meal to form a batter. Heat about 1/4-inch oil in large skillet over medium-high heat. Spoon about 2 tablespoons zucchini mixture into skillet, flattening into a pancake. Repeat until skillet is filled but not crowded. Fry until browned on both sides. Drain on paper towels. Place on cookie sheets to keep warm in 200° oven until ready to serve. Repeat with remaining batter, adding oil as needed. Makes 4 servings.

In large saucepan, melt margarine. Add shallot and cook over low heat until caramelized, being careful not to burn. Add carrots, ginger, chile, and wine, stirring to loosen browned bits in bottom of pan. Add celery, bay leaf, and broth. Bring to a boil and cook over moderate heat, uncovered, about 30 minutes, until carrots are tender and soup is reduced by half. Remove bay leaf. Puree in food processor or blender. Add salt and pepper. Return to saucepan and heat. Makes 4 servings.

Trim excess fat from brisket. Place large piece of heavy-duty aluminum foil in shallow roasting pan. Center roast on it. Sprinkle with salt, paprika, and pepper. In medium skillet, heat half the olive oil; sauté onion with thyme for 8 minutes, until soft and golden. Remove and set aside. Heat remaining oil and sauté mushrooms, stirring often, until juices evaporate and mushrooms are lightly browned (about 8 minutes). Mix mushrooms and onions, then place over meat. Add wine. Bring foil over meat and seal.

Roast at 350° for 2-1/2 to 3 hours or until tender when pierced with a fork. Remove brisket, onions, and mushrooms to a platter; cook down juices if desired. Slice meat thinly. Serve with onions, mushrooms, and pan juices. Makes 8 to 10 servings.

Coat inside of six 6-ounce ramekins with margarine, then sugar. In double boiler, melt chocolate and 2 tablespoons margarine over hot, not boiling, water. Remove from heat. Stir in vanilla and brandy. In small saucepan, combine 3 tablespoons sugar and water. Bring to a boil, then simmer until sugar dissolves.

In electric mixer bowl, beat egg yolks slightly. Gradually beat in syrup, beating until mixture triples in volume, about 3 minutes. Fold into chocolate mixture. In another bowl, beat egg whites until frothy. Add salt. Beat until soft peaks form. Add sugar blended with potato starch; beat to firm peaks. Stir 1/4 of whites into chocolate mixture to loosen.

Gently fold in remaining whites. Fill each ramekin almost to rim. Cover and freeze at least 3 hours, or until firm. Place on cookie sheet. Bake at 400° for 18 minutes, until puffed. Do not overbake. Serve at once. Makes 6 servings.